Soft Pretzels with Spicy Cheese Sauce

Happy Superbowl Sunday!

I’ll be honest, I don’t even know who is playing today. All I know is that today is a good excuse to hang out with friends, eat yummy food and drink beer.

Keeping with this theme of honesty, I only decided to make this a couple hours ago, because I had all the ingredients for it already. Chances are, you have all or most of the ingredients as well. Cheap, delicious, and perfect game day food.

**Feel free to click on the red links for photo references**

Recipe makes approx. 6 medium pretzels 



  1. In a bowl, mix together yeast with 1/2 cup of room temperature water. let it sit for 5-10 minutes until it becomes soft/creamy
  2. In a separate bowl, mix together 2 1/2 cups of flour, sugar, salt and garlic powder. add oil, yeast mixture and half a cup of room temperature water. Knead the ingredients for at least 5 minutes. If it is too dry, add some more water (1 tbsp at a time). The mixture should form 1 ball, and should have a play-doh consistency (not sticky)
  3. Grease a bowl with olive oil. put the dough in the bowl, and cover with plastic wrap. let sit for 45 mins – 1 hour
  4. In a separate bowl, mix together baking soda with 1 cup of water. Preheat the oven to 350F. Once the dough has rested and expanded, cut it into 6 equal pieces. Roll each piece of dough out into a long piece. Wrap the dough into a pretzel shape. Brush it with the baking soda mixture and sprinkle with Kosher salt. Put in the oven for 15 minutes.
  5. While the pretzels are baking, make the cheese sauce – In a sauce pan, melt 1 tbsp of butter on medium-high heat. Add 1 tbsp of flour and mix together. Add 1 cup of milk. Bring the stove to a medium heat, and slowly whisk in cheese. Keep adding cheese and stirring until the mixture is smooth. Mix in chipotle and chili powder.
  6. Melt 2 tbsp of butter. Once the pretzels are cooked, brush with butter and serve with cheese sauce. Enjoy 🙂IMG_7488.JPG

One Comment

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  1. Bobulus Maximus April 9, 2016 — 6:32 am

    Alright. Can you stop the fraggin bus for a second here? I thought we had hit Peak Cheese when we had just plain cheese. Now you’re trying to tell me we can have spicy cheese sauce? Excuse me while I spend the next seven month recalibration my Cheese Borometer.


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